Lunch
German Chowder
A turn-of-the-century lunch recipe featuring lb. haddock, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 3 lb. haddock
- 1 quart cold water
- 2 slices carrot
- Bit of bay leaf
- Sprig of parsley
- 1 cracker, pounded
- Salt, pepper, cayenne
- 2 tablespoons melted butter
- Few drops onion juice
- 1 beaten egg
- 1 quart potatoes cut in ¾-inch cubes
- 2–inch cube fat salt pork
- 1 sliced onion
- 5 tablespoons flour
- 1 quart scalded milk
- ¼ cup butter
- 8 common crackers
Historical transcription
Source method
- 1
Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and one-half cups. Add cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk.
Nutrition pending
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